Directions:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill eggplant, red bell pepper, poblano pepper, and jalapeno pepper until tender, 20 to 30 minutes. Remove seeds from red bell pepper and poblano pepper. Chop eggplant and peppers.
- Pulse eggplant-peppers mixture, green onions, garlic, lemon juice, balsamic vinegar, olive oil, salt, and pepper in a food processor until finely chopped and spreadable.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 28.13 Kcal (118 kJ) | ||
| Calories from fat | 5.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 1% | |
|---|---|---|---|
| Sodium | 3.07mg | 0% | |
| Potassium | 166.01mg | 4% | |
| Total Carbs | 5.35g | 2% | |
| Sugars | 3.49g | 14% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 0.69g | 1% | |
| Vitamin C | 19.7mg | 33% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.4mg | 35% | |
| Calcium | 10.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 32.35 Kcal (135 kJ) | ||
| Calories from fat | 5.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 1% | |
|---|---|---|---|
| Sodium | 3.54mg | 0% | |
| Potassium | 190.91mg | 4% | |
| Total Carbs | 6.16g | 2% | |
| Sugars | 4.01g | 14% | |
| Dietary Fiber | 2.36g | 8% | |
| Protein | 0.8g | 1% | |
| Vitamin C | 22.6mg | 33% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 7.3mg | 35% | |
| Calcium | 12.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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